Caponata I
Ingredients 2 pound eggplant, cut into 1-inch cubes 1/4 cup extra virgin olive oil, more, if necessary 2 each garlic cloves, mashed 1 md red onion, peeled cut in half, and sliced
Ingredients
- egg, approx
- onion, approx
- garlic, approx
- tomato, approx
- salt, approx
- oil, approx
- water, approx
- vinegar, approx
Directions
- 1
Ingredients 2 pound eggplant, cut into 1-inch cubes 1/4 cup extra virgin olive oil, more, if necessary 2 each garlic cloves, mashed 1 md red
- 2
Roma, chopped 3 each bay leaves, (or more) (break dried leaves in 2 or 3 pieces
- 3
finely chop leaves after, fresh removing petiole & midrib 2 tablespoon red wine vinegar, or more to taste 2 tablespoon capers, small or larg
- 4
Let stand at least 1/2 hour
- 5
rinse well under cold water, drain, and pat dry with paper towels
- 6
Heat 1/4 cup oil in a large heavy skillet over medium-high heat
- 7
Gradually add the eggplant, stirring constantly
- 8
Add more oil as needed to keep the eggplant from sticking